Wheat leaf diseases aren’t always capable of overwintering in Canada. Besides often needing shelter from harsh winter conditions, the pathogens also suffer from a relative lack of alternate hosts. This year, however, stripe rust — a disease caused by the fungus Puccinia striiformis — took sanctuary in winter wheat fields in parts of the prairies, safe… Read More

Is all protein in wheat the same? Are there several kinds of protein? What happens to protein when wheat is in storage? Is gluten strength the same as protein quality? What is gluten, anyway? If you’ve asked yourself these questions (and more!) you’re most certainly not alone. Understanding the role protein plays in crop quality… Read More

Growing Degree Days (GDD) are an indicator of expected crop development based on weather conditions. GDDs are calculated by taking the mean temperature over a day and subtracting a base temperature. For most cereal grains, the base temperature is considered 5 degrees C, as they require around 1200 GDD to reach maturity. GDD = (Tmax + Tmin)… Read More

Seed size can vary significantly, making planting by weight or volume alone a rather untrustworthy endeavour. So it’s no wonder calculating seeding rates based on the thousand kernel weight (TKW) of the desired crop is advised by so many researchers and agronomists. In this Wheat School, Richard Marsh of Syngenta re-joins Lyndsey Smith to compare plant stands achieved… Read More

The numbers for the 2013 Ontario winter wheat crop are in. This year growers averaged 80.6 bu/ac of winter wheat. Not too shabby, however, according to Peter Johnson, Cereal Specialist with the Ontario Ministry of Agriculture, what may be coming down the pipe for the 2014 crop is even better. How much better? The trend… Read More

The seed drill does its most precise job if running through uniform residue and soil. While there’s little you can do about soil variability, residue management is well within your power. As Peter Johnson says in this video, start your winter wheat planting pass from the combine by spreading residue uniformly. (Click here to see… Read More